Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

Rui, Xin; Zhang, Qiuqin; Huang, Jin; Li, Wei; Chen, Xiaohong; Jiang, Mei

doi:10.1002/jsfa.9256

Cited by 49 publications

(31 citation statements)

References 28 publications

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“…During gastrointestinal digestion, the negative charge attached to the surface of the protein molecules persistent in soymilk emulsion were disrupted by pH, enzymatic hydrolysis, and gastrointestinal peristalsis 22 . A previous study has demonstrated particles in soymilk were aggregated under gastric environment and then dissociated after intestinal digestion 4 . Meanwhile, soy yogurt under dynamic gastrointestinal digestion suggested a dissociation of gel structure, which suggested gastrointestinal environment allowed a disruption of electrostatic repulsion forces between protein particles 23 .…”

Section: Resultsmentioning

confidence: 99%

“…3(B)). The different dissociation and aggregation behaviour for particles in soymilk and soy yogurt might be due to effects of lactic acid bacteria fermentation, leading to the changes in structure and aggregation state of soybean protein particles, so that the food matrix state of the two was different 4,22 . Soymilk contains particles stabilized in an emulsion, whereas lactic fermentation induced a decline of pH and induced a gel‐like product.…”

Section: Resultsmentioning

confidence: 99%

“…Food processing may have changed protein structures and subsequently interfered (or promoted) the protein digestibility. Our previous study has shown lactic fermentation of soymilk caused gradual pH decline accompanied with loss of soluble proteins and formation of protein aggregates which altered soy protein digestibility as evaluated by using a static in vitro gastrointestinal digestive model 4,5 . Recently, one of the in vitro dynamic digestive models, DIVRSD‐II plus, was developed and applied as a bionic system which mimicked rat gastrointestinal digestion 6 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

Zhang

Liu

et al. 2020

J Sci Food Agric

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BACKGROUNDThe aim of this study was to investigate the effect of lactic fermentation on soy protein gastrointestinal digestive pattern and the influence of protein digesta on human faecal microbiota. Soymilk and soy yogurt were prepared in this study and a novel in vitro dynamic gastrointestinal model was employed to simulate gastric and duodenum digestions. Particle size, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE), and peptide content were monitored at the end of duodenum tract.RESULTSIngestion of soy yogurt allowed a rapid drop in pH from 7.0 to 5.0 at simulated duodenal digestion (0–30 min), and resulted in a loss in soluble protein content compared to that of soymilk. The electrophoretic pattern between soymilk and soy yogurt exerted distinctive differences at early stages of duodenal digestion (0–60 min) and resulted in different peptide contents (180 min). Soy yogurt duodenal digesta collected at 180 min (D180), by co‐fermentation with human intestinal flora distribution, allowed a higher population in Bifidobacterium spp., Lactobacillus/Enterococcus spp. and Streptococcus/Lactococcus spp., whereas soy yogurt D30 resulted in lower population in Clostridium and Escherichia coli compared to samples co‐fermented with soymilk digesta.CONCLUSIONThe results demonstrated lactic fermentation of soy protein modulated human intestinal microflora and might relate to the different protein digestive behaviours. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

Zhang

Liu

et al. 2020

J Sci Food Agric

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“…Soy, almond and coconut milk are among the most consumed vegetable milks [4]. Soymilk, without lactose and cholesterol and rich in protein and other important compounds, can be useful to prevent cardiovascular disease [3,5]; the coagulation of soy protein can be promoted by adding starter cultures, which allow us to obtain yogurt-like product [6]. Moreover, the products obtained from coconut milk are as follows: it is lactose free, cholesterol free and contains a low amount of saturated fatty acids; furthermore, coconut milk showed greater antioxidant properties compared with goat and cow's milk [7].…”

Section: Introductionmentioning

confidence: 99%

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

et al. 2020

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There is a constant increase in the attention being paid to food quality and the effects of food on human health among consumers. Vegetable milk is among the foods whose consumption worldwide has increased because, when compared to animal-derived milk, it offers numerous benefits for human health. The aim of this research work was to use vegetable milk to obtain yogurt-like products enriched with different concentrations of carob seed flour, which has a double function: to modify, and thus perfect, the rheological characteristics of vegetable-milk-based yogurt-like samples and to increase their nutritional value. The rheological parameters of the obtained samples were studied both in static and dynamic conditions, confirming that carob seed flour, especially at the highest used concentrations (0.75%; 1%), allows one to obtain products characterized by a good stability and suitable rheological characteristics. The obtained yogurt-like products may also be consumed by celiac subjects, since carob seed flour is a gluten-free flour, and allow celiac consumers to combine a gluten-free diet with a diet free of animal derivatives. Furthermore, the addition of carob flour allows one to obtain a tasty product thanks to the sweet taste of the carob seed flour.

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“…Lately, investigations concentrated their directions on the combination of soy protein, dairy protein, and LAB have been performed [18,19]. Various biological activities through in vivo and in vitro investigations exhibited that, the health benefi ts related with the consumption of yogurt and pulses ingredients are demonstrated greatly, these activities including antiinfl ammatory, antigenicity, antimutagenic, anticarcinogenic and angiotensin I-converting enzyme-inhibitory activity infl uences [20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal Digestion

Zahir¹,

Shen²,

Rui³

et al. 2020

Int J Agric Sc Food Technol

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Yogurt supplemented with plant source proteins are received increased attention but few studies investigated effect of plant source proteins supplementation on protein digestibility and releasing of bioactive peptides. In this study, a residue rich in protein derived from common beans starch production, Common Bean Whey (CBW), was applied in development of novel yogurt. CBW from four major common beans varieties, namely white, black, kidney and cranberry were utilized. The novel yogurts were subjected to in vitro Gastro-Intestinal Simulation (GIS) digestion and protein digestibility, antioxidant activity and Angiotensin I Converting Enzyme (ACE) inhibitory property were studied. Compared to the control, Common Bean Whey Fortifi ed Yogurt (CBWFY), particularly black bean whey was the predominate stable sample to protein degradation in the gastric and intestinal phases. Peptide content and SDS-PAGE revealed that CBWFY samples exhibited mostly lower hydrolysis grades in gastric and commence of duodenal phases. High antioxidant and ACE inhibitory activities results were attributed to CBWFY, in which signifi cantly (p < 0.05) higher value was observed in kidney bean whey digesta at120min phase of intestinal digestion. For the fi rst time, the outcomes of this investigation demonstrated the infl uence of four varieties of common beans whey supplementation on protein hydrolysis kinetics, digestive degree, antioxidant activity and ACE inhibitory properties on yogurt.

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Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

Abstract: The results of the present study demonstrate that lactic fermentation altered soy protein digestibility. With the process of protein coagulation, SY-5.7, 5.4 and 5.1 had a lower bioaccessible protein content compared to that of soymilk. © 2018 Society of Chemical Industry.

Cited by 49 publications

References 28 publications

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal Digestion

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